Mad Delicious Lesson: Fruity Clafoutis

Clafoutis is a deliciously confounding little dessert. The French classic is not quite a custard, nor is it a cake. It's something delightfully in between, and anyone who's ever made skillet corn bread can draw some parallels in the procedure.

You make a simple batter, thinner than pancake, thicker than crepe. I depart a bit from tradition here by folding in a little whipped egg white, soufflé-inspired, to yield a "How did he do that?" textural result—it's dense and custardy yet somehow light and delicate. And it's incredibly easy to make, a go-to that'll impress guests. Warm a skillet. Butter it. Tumble around some fruit. Pour in the batter, and bake. The elegant result belies the almost non-technique. I won't tell if you won't.

Keith’s Recipe Breakdown(click the image below to enlarge)

Cranberry and Dark Cherry ClafoutisHands-on: 20 min. Total: 45 min.When beating such a small amount of egg white (you only need one) to soft peaks, it's easy to do by hand. Just place the white in a medium bowl, and beat vigorously with a whisk; it should take about a minute.

Follow These Steps:

• Preheat oven to 400°.

• Place cranberries in a small bowl; cover with boiling water. Let stand 10 minutes; drain.